Smoked Holiday Brisket

Smoked Holiday Brisket


Ingredients

For the braising liquid:

Instructions

Preheat your Yoder Smokers YS640 pellet grill to 250ºF.

Trim the fat cap completely off of the point muscle. Trim the fat down to 1/4” thickness over the flat muscle. Trim excess fat from the surface of the opposite side of the brisket.

Mix 1/2 cup Butchers’s BBQ Prime Dust with 2 cups unsalted vegetable stock in a injection shaker. Shake well to dissolve the powder. Using a marinade injector, inject the flat muscle in a grid pattern. The muscle should hold about 1 1/2 cups injection.

Using the excess injection liquid, wet all surfaces of the brisket. Season with Cattleman’s Grill California Tri-tip Seasoning.

Smoke the brisket on the second shelf of the grill, until your reach your desired color on the surface, about six to seven hours. The internal temperature will likely be around 160ºF.

While the brisket smokes, prepare the vegetables. Toss together the potatoes, carrots, onion, thyme, rosemary and garlic cloves.

To prepare the braising liquid, combine the red wine, Butchers’s BBQ Prime Dust and Worcestershire sauce in a marinade shaker. Shake well to dissolve the powder.

Lay out two long sheets of foil, one on top of the other, perpendicular to one another. Lay out the veggies in a bed roughly the size of the brisket. Place the brisket on the bed of vegetables. Pour the braising liquid over the brisket. Wrap tightly with the sheets of foil. Return to the grill. *You may need to remove the second shelf, and finish cooking the brisket on the main grate.

Continue cooking until the brisket is very tender and offers almost no resistance when probed with an instant read thermometer, about 2 more hours. The internal temperature will likely we in the 200ºF to 210ºF range, in the deepest part of the brisket.

Rest the brisket for at least 30 minutes before slicing. Strain the liquid from the vegetables. Serve the brisket with the roasted vegetables and jus.

Yoder Smokers YS640 Pellet Grill

6 Comments

  1. Geoffrey Weech
    December 13, 2017

    Did you inject the point too or just the flat?

    Reply
    1. Josh Cary
      January 4, 2018

      Since it wasn’t separated it all got some injection.

      Reply
  2. Dan
    December 26, 2017

    Best brisket I have ever done. I usually cook my briskets just like Franklin does, with no injection and they come out pretty darn good. This recipe took brisket to a different level. Incredibly moist and tender. I injected with beef broth and made my own dust thanks to my coffee grinder as I could not find Cattlemens out in AZ and too late to order. Thanks!

    Reply
  3. Patrick Christensen
    January 1, 2018

    Yep. It came out great. Might go more beef broth and less Shiraz next time for the braising liquid to mellow out the veg. But as is, it was a hit for all the adults and kids. Juicy as heck!

    Reply
  4. Steve Credito
    February 10, 2018

    Tom,
    How do you feel about using peach butcher wrap paper instead of foil to wrap briskets before returning for the finish?
    Also, are you an advocate of cooking the brisket the day before, wrap in butcher wrap paper and heating the day of serving? if so what is a good reheat temp for the next day for the brisket?

    You have made me the best grill master in the neighborhood.
    I use a Kamado Joe Classic.
    Fogo is my go to charcoal.
    And I am a frequent shopper on ATB.

    Thanks
    Steve

    Reply
  5. Clayton Mackay
    March 17, 2018

    Chef Tom, great video. I didn’t notice a video on the site for corned beef. I would love to see you do a video on that.

    Reply

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